Technology of mousse products from hydrobionts

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dc.contributor.authorTernova, A.
dc.date.accessioned2022-11-03T11:10:36Z
dc.date.available2022-11-03T11:10:36Z
dc.date.issued2022
dc.descriptionTernova A. Technology of mousse products from hydrobionts / A. Ternova ; advisor А. Menchynska // Black Sea Science 2022 : proc. of the Intern. Competition of Student Scientific Works / Odesa National University of Technology ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa : ONUT, 2022. – P. 84–94 : tabl., fig. – Ref.: 9 tit.uk_UA
dc.description.abstractThe expediency of improving the technology of shrimp mousses is substantiated in the work. Based on the analysis of literature sources, the priority areas of processing of fish raw materials and expanding the range of fish products have been identified. The analysis of existing technologies of mousse products from aquatic organisms has been carried out. The prospects of production of mousses from fish and shrimps have been established. The expediency of using shrimp to create food products with improved organoleptic characteristics and increased nutritional value has been theoretically substantiated. The effectiveness of combining crustaceans with fish, animal and plant raw materials has been experimentally confirmed. New mousse recipes based on shrimp meat with cream cheese, cream, olive oil, salmon fillet, avocado, apples, spices and condiments have been developed. A study of organoleptic, physico-chemical indicators of quality and nutritional value of finished products has been conducted. Based on the research results, the compliance of the indicators with the requirements of the standard has been established. Results of study on the chemical composition indicate the high nutritional value of the developed mousses. Based on theoretical and experimental researches the technological scheme of production of mousses on the basis of shrimps with use of animal and vegetable components has been developed. The main technological operations are preliminary preparation of raw materials, fine grinding of the mixture and packaging of the finished product.uk_UA
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/23762
dc.subjectmousseuk_UA
dc.subjectshrimpsuk_UA
dc.subjecttechnological schemeuk_UA
dc.subjectrecipeuk_UA
dc.subjectnutritional valueuk_UA
dc.titleTechnology of mousse products from hydrobiontsuk_UA
dc.typeArticleuk_UA
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